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Foo shops for a Japanese knife

foodguy

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foodguy

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Right- I meant to say that what I'd be able to do with the knife would be the same. Going from a shitty dull 7 santoku to a upscale german/japanese 10.

Anyway- trying them again, I rather liked the weight and feel of the Classic Ikon- I'm sure it will last longer than I do.
years ago ms. fg and i were buying our first new car. i, per normal, researched and researched and asked everyone i knew what they thought, repeatedly. Finally, a friend sat me down and told me "look, anything you buy is going to be better than the POS you're driving now. just do it."
i think in this case it's good advice, too.
 

CBrown85

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years ago ms. fg and i were buying our first new car. i, per normal, researched and researched and asked everyone i knew what they thought, repeatedly. Finally, a friend sat me down and told me "look, anything you buy is going to be better than the POS you're driving now. just do it."
i think in this case it's good advice, too.

haha. yeah, I came home with the Ikon. I can only read and learn about this for so long- rather actually use and get better with the damn thing, whatever it may be.
 

eg1

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Tangentially related, any suggestions for getting your cutting surface to a height that you like? I find regular countertop height lowish, and very hell on my back. :confused:
 

b1os

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Or put something under the cutting board, like bricks.
 

Manton

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There should be a notable update in this thread soon.
 

gomestar

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top is a Masamoto VG gyotu 210
bottom is a Mizuno Yanagi 270
 

foodguy

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let us know how often you use that yanagi (pretty knife, though!).
 

gomestar

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I should note that I eat a lot of fish during the week. And every so often I join a fish club that gives me 2 or 3 pounds a week from a super fresh source. Since crudo is one of my favorite things, and most everything from the fish club is great for crudo, I plan to make a lot if it going forward.
 

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